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Thursday, January 3, 2013

Mini honey buns

I could not believe the texture I achieved from these buns. Crisp on the outside, and light and fluffy in the inside.

You can use either a mini muffin pan or a regular-sized muffin pan. I used both! I was able to make 24 mini honey buns and 8 regular honey buns.

So I took these out of the oven, let them cool, brushed them with some honey and butter glaze, I fell in love!

After I rolled it in to balls, and let it rise for an additional 45 minutes.

Honey has always been one of my favourite things. In a way, I'm similar to Winnie the Pooh. I always need a pot of honey around my house. I like honey with my yoghurt, banana bread and it's always the perfect remedy for colds and sore throats.

You could say, quite literally that it is 'as light as a feather'. The texture is incredible. Mini honey buns

1. In a large bowl or bowl of a stand mixer fitted with dough hook attachment, combine flour, salt, 2 tablespoons of honey and yeast. Then, add warm milk, melted butter, eggs and vanilla and stir until just combined.

2. Remove dough from bowl and start to knead on a lightly floured surface until smooth and elastic, about 7-10 minutes (or knead on low speed in stand mixer until smooth and elastic, about 3-5 minutes).

3. Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.

4. Punch down risen dough and divide into 20 equal pieces. Roll each piece into a ball and place in lightly greased cups of a mini-muffin pan.

Thank you so much! I used the normal runny honey, the ones you can find in a plastic jar in the supermarket. I used Capilano honey (it's an Australian brand, you can Google it!), but I think any honey should be fine. Hope that helps :)

I've used recipe once, by hand, yummy but looking forward to making again, today, with my newly acquired Kitchen Aid mixer, so these will rise better & taste more delis :-) recipe turning into a full family fav.

Tried the recipe last night! but unfortunatly i am terrible at using yeast haha. they came out with a biscuit texture. sigh. someday my yeast will live! My family still thought they were very tasty as biscuits.

I bought my yeast about a month an a half ago... not sure if it would be expired. I don't have a hand mixer, but here is what i did: I stirred together the honey, flour, and yeast (leaving out salt since i was using salted butter). and i combined the milk and butter in a microwavable measuring cup, microwaved it for about a min. I also put in the eggs and vanilla into the cup after it came out of the microwave(thinking the cold eggs would cool the milk and butter down a bit), mixed all that together and then added it to my flour mixture... I was worried it would be a bit too hot and maybe that's what killed the yeast, but the dough ball doubled in size when i let it rise so i thought it was ok.

OH sorry my mistake, I accidentally said boiling water, I meant boiling milk. Hm I don't think that leaving it to rise longer would affect it. Maybe perhaps there wasn't enough kneading? If you make yeast-based recipes by hand, you usually need to do quite a workout with kneading to develop the gluten!

I found a website about some common causes http://www.quakeroats.com/cooking-and-recipes/content/baking-101/yeast-breads/common-yeast-bread-issues/dense-course-texture.aspx

Hope that helps, otherwise, I'm really not too sure! I really do love this recipe though (especially because of the texture).

Oh! that was probably it! I didn't kneed it very long at all! Oh my that's wonderful, I will try this again this weekend :D thank you for the link too!( you may have solved all my baking woes) I will let you know how my second attempt goes.